Start by peeling your daikon. Using a sharp knife, slice it into thin rounds. You can also julienne it if you prefer smaller pieces. This allows for a quicker infusion of flavors later on. The daikon slices should be around 1/8 inch thick.

In a medium saucepan, combine the rice vinegar, purified water, and sugar. Next, add the coarse sea salt, thinly sliced ginger, and whole black peppercorns. If you decide to spice things up, include the cayenne chili as well.

Over medium heat, bring your brine to a simmer.

Stir well to ensure the sugar and salt dissolve fully. There’s something soothing about this step; as the mixture heats, it transforms into a fragrant elixir.

Once the brine is ready, place the daikon slices in a heatproof jar or container.

Carefully pour the hot brine over the radishes, ensuring they’re fully submerged. If you have any leftover ingredients like ginger or chili, toss them in for extra flavor.

Let the jar cool to room temperature before sealing it with a lid. Once cooled, pop it into the fridge. The flavors will start to meld together within a few hours, but for the best experience, allow it to sit for at least 24 hours.

After the waiting period, it’s go-time! Open the jar and take in that enticing aroma, then grab a slice. The crunch, the zing, and the balance of flavors will certainly leave you wanting more.